Some nights call for food that’s warm, filling, and ready without wrecking the kitchen. That’s what these one-pot pasta recipes are all about. No extra pans. No straining. No long ingredient lists. We’re talking simple meals where everything cooks in the same pot—including the noodles.
We use pantry staples, a few fresh things, and skip anything that makes cleanup harder than it needs to be. These dishes are built for weeknights, but still taste like we put in way more work than we did.
1. One-Pot Creamy Garlic Pasta
We make this when we want something rich and comforting, but can’t be bothered with a big cleanup.
Butter, garlic, cream, and parmesan—that’s the heart of this dish. We toss the pasta right into the pot with everything else and let it simmer in broth until the sauce thickens naturally. It’s like a shortcut Alfredo, but lighter and way less fussy.
Why it works
- The garlic infuses the broth from the start
- No straining—just stir until it’s ready
- Cream coats the noodles without splitting or clumping
What we need
Pasta (spaghetti or linguine), butter, garlic, vegetable or chicken broth, heavy cream or milk, grated parmesan, black pepper
2. One-Pot Tomato Basil Pasta
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This is what we make when we want dinner to cook itself.
All the ingredients—pasta, tomatoes, garlic, basil—go in the pot together. The pasta cooks right in the tomato juice and water, creating a light sauce that clings to every strand. It smells amazing, tastes fresh, and takes almost no effort.
Why it works
- The pasta starch naturally thickens the sauce
- Cherry tomatoes burst while cooking and build flavor
- Basil gives it a clean, herby finish
What we need
Spaghetti or linguine, cherry or canned tomatoes, onion, garlic, olive oil, fresh basil, water or broth, salt
3. Cheesy One-Pot Taco Pasta
It’s like taco night crashed into pasta night and made something better.
We brown some ground beef or turkey, mix in taco seasoning, and then add dry pasta, broth, and salsa or tomato sauce. Everything simmers together until it’s thick and cheesy and exactly the kind of thing we go back for seconds of.
Why it works
- All the spices soak into the pasta as it cooks
- One pot means no draining or extra mess
- Cheese melts right in for a creamy finish
What we need
Short pasta (like rotini or shells), ground meat or black beans, taco seasoning, salsa or tomato sauce, broth, shredded cheese (cheddar, Monterey Jack)
4. One-Pot Spinach and Artichoke Pasta
This has all the flavor of the dip—but you can eat a full bowl of it and call it dinner.
We sauté garlic, then add pasta, broth, and chopped artichokes. Toward the end, we stir in spinach and cream cheese to make it rich and velvety. It tastes fancy but comes together fast.
Why it works
- Artichokes give it tang and texture
- Spinach cooks right in—no extra pan
- Cream cheese melts down into a silky sauce
What we need
Pasta (penne or fusilli), garlic, canned or jarred artichokes, vegetable broth, cream cheese, baby spinach, parmesan
5. One-Pot Pesto Chicken Pasta
We make this when we want something green, quick, and packed with flavor.
Brown the chicken pieces in the pot first, then toss in dry pasta and broth. Let it all cook together, then stir in pesto at the end. The pesto clings to every piece of pasta and brings all the herby flavor we want.
Why it works
- Chicken builds flavor in the pot
- Pesto adds instant richness
- No straining or draining—just stir and serve
What we need
Chicken breast or thighs, pasta (bowties or rotini), garlic, broth, jarred basil pesto, baby spinach or arugula (optional), parmesan
6. One-Pot Broccoli Alfredo Pasta
A cozy, creamy dinner that just happens to sneak in a bunch of broccoli.
We simmer the pasta and chopped broccoli together in broth and milk. As it all softens, we stir in parmesan and butter to bring it together into a thick, creamy sauce. It’s rich without being heavy, and the broccoli keeps it from feeling like too much.
Why it works
- Cooking the broccoli in the pot saves time and dishes
- The sauce thickens naturally as the pasta cooks
- Parmesan adds big flavor with just a little
What we need
Fettuccine or penne, chopped broccoli, garlic, broth, milk, butter, grated parmesan
7. One-Pot Mushroom Stroganoff
This is the one we make when we want something cozy, meatless, and filling.
Mushrooms get browned first, then we add onion, garlic, broth, and egg noodles. Once everything’s cooked down, a little sour cream and mustard go in to make the sauce creamy and tangy.
Why it works
- Mushrooms give it a meaty feel without any meat
- Sour cream and mustard bring just the right amount of sharpness
- Comes together in about 25 minutes
What we need
Egg noodles, mushrooms (cremini or button), onion, garlic, broth, sour cream, Dijon mustard
8. One-Pot Lemon Ricotta Pasta
Light, creamy, and bright enough for spring or summer nights.
We simmer the pasta in a simple garlic and water base, then stir in lemon juice, zest, and ricotta at the end. It’s smooth without needing butter or cream, and it always tastes fresh.
Why it works
- No cooking the sauce separately—just stir it in
- Ricotta adds creaminess without heaviness
- Lemon makes the whole thing pop
What we need
Pasta (short shapes like orecchiette), garlic, lemon juice and zest, ricotta cheese, olive oil, black pepper
9. One-Pot Chili Mac
Hearty, cheesy, and built for leftovers.
This one’s packed with ground beef, beans, elbow macaroni, and just the right amount of spice. Everything cooks together, then cheese gets stirred in at the end. Feeds a crowd or makes great lunches.
Why it works
- No need to make chili and pasta separately
- Pasta thickens the chili as it cooks
- Melty cheese holds everything together
What we need
Ground beef or turkey, beans (black or kidney), elbow macaroni, diced tomatoes, chili powder, cumin, shredded cheese
10. One-Pot Creamy Tomato Penne
We keep this in rotation because it’s fast, easy, and always turns out right.
The sauce is just garlic, crushed tomatoes, broth, and cream. It all simmers down with the pasta until thick and smooth, then we finish with parmesan and herbs.
Why it works
- Cream balances out the acidity of the tomato
- The pasta starch creates a velvety sauce
- Everyone actually eats it, no complaints
What we need
Penne or rigatoni, garlic, crushed tomatoes, broth, heavy cream, parmesan, basil or parsley
11. One-Pot Mediterranean Orzo
This is the one we make when we want something light but still filling.
Orzo cooks fast and soaks up flavor like a sponge. We simmer it with garlic, spinach, olives, sun-dried tomatoes, and chickpeas for a salty, herby dish that works warm or cold.
Why it works
- Orzo cooks quickly and makes it feel like a grain bowl
- Olives and sun-dried tomatoes pack in flavor with no extra prep
- Chickpeas make it more filling without needing meat
What we need
Orzo, garlic, baby spinach, sun-dried tomatoes, kalamata olives, canned chickpeas, lemon juice, olive oil, parsley or oregano
12. One-Pot Mac and Cheese
No roux. No draining. Just noodles and cheese in one pot.
We boil the pasta in just enough milk and water, then stir in shredded cheddar until it melts down smooth. No boxed mix needed. And we can dress it up with extras or keep it basic.
Why it works
- The starch from the pasta helps thicken the sauce
- No flour or cream needed—just cheese and milk
- Easy to adjust for picky eaters or add-ins
What we need
Elbow macaroni, milk, water, butter, shredded cheddar, salt, pepper, optional mix-ins (hot sauce, peas, bacon)
13. One-Pot Zucchini Pasta
Simple, seasonal, and a good way to use up extra squash.
We sauté zucchini with garlic, then toss in dry pasta and broth. It cooks down into a light sauce that’s creamy without needing any dairy. Great with herbs, lemon, or a little parmesan.
Why it works
- Zucchini breaks down into the sauce as it cooks
- No need to precook or drain anything
- Works well with any short pasta
What we need
Zucchini, garlic, olive oil, short pasta, broth, parmesan (optional), lemon zest (optional), fresh herbs
14. One-Pot Greek-Inspired Pasta
Briny, bold, and full of color.
This one’s loaded with cherry tomatoes, garlic, olives, and feta. As the pasta cooks, the tomatoes burst and make a quick sauce, and the feta melts into it just enough to turn creamy.
Why it works
- Feta adds salt and creaminess in one go
- Everything cooks at once—no sautéing or blending
- Bright, punchy flavors that feel like a vacation
What we need
Short pasta (fusilli or bowties), cherry tomatoes, garlic, kalamata olives, crumbled feta, spinach or arugula, lemon juice
15. One-Pot Sausage Pasta
This one’s bold, hearty, and a total weeknight go-to.
We brown the sausage, then toss in pasta, tomato paste, and broth. The pasta cooks in all those juices and comes out coated in a thick, savory sauce. Great with spicy or sweet sausage—your call.
Why it works
- Browning sausage builds flavor from the start
- Tomato paste and broth make a rich sauce fast
- No extra pots, no extra steps
What we need
Pasta (penne or rigatoni), sausage (any kind), garlic, onion, tomato paste, broth, parmesan
16. One-Pot Creamy Pesto Gnocchi
This one barely feels like cooking. Gnocchi cooks in just minutes.
We simmer gnocchi in a little broth and cream, then stir in pesto right at the end. It thickens up quickly and tastes like we did a lot more work than we did.
Why it works
- Gnocchi cooks fast—no boiling needed
- Pesto gives big flavor instantly
- It’s rich, herby, and easy to dress up
What we need
Store-bought gnocchi, broth, cream or milk, jarred pesto, parmesan, spinach (optional)
17. One-Pot Creamy Sun-Dried Tomato Pasta
Tangy, creamy, and a little sweet.
We cook the pasta with garlic and broth, then stir in chopped sun-dried tomatoes, cream, and cheese. It’s rich, flavorful, and doesn’t take long at all.
Why it works
- Sun-dried tomatoes bring intensity without extra cooking
- The sauce thickens naturally in one pot
- Easy to add in extras like spinach or mushrooms
What we need
Pasta (shells or penne), garlic, sun-dried tomatoes, broth, cream, parmesan, black pepper
18. One-Pot Lasagna Skillet
All the layers of lasagna without any layering.
We break up lasagna noodles and cook them in a tomato-based sauce with ricotta and mozzarella stirred right in. It’s gooey, messy, and totally worth making.
Why it works
- No baking, no layering, no pans to scrub
- Ricotta melts right into the sauce
- Tastes like lasagna, made on the stove
What we need
Broken lasagna noodles, canned tomatoes, garlic, ricotta, mozzarella, basil or oregano, olive oil
19. One-Pot Lemon Chickpea Pasta
Plant-based, bright, and full of protein.
We simmer pasta with garlic, broth, lemon juice, and chickpeas. Add a bit of tahini or olive oil at the end for richness. It’s fresh and satisfying without needing any dairy or meat.
Why it works
- Chickpeas make it more filling
- Lemon lifts the flavor without needing a sauce
- Everything comes together in one pot
What we need
Pasta (short shapes), canned chickpeas, garlic, lemon, broth, tahini or olive oil, herbs
20. One-Pot Tuna Pasta with Capers
Salty, briny, and surprisingly good straight from the pantry.
This is what we make when the fridge is empty. Tuna, capers, garlic, pasta, and lemon. Add olive oil and maybe some red pepper flakes, and we’re done.
Why it works
- Pantry-based but still packed with flavor
- Tuna melts into the pasta for a silky texture
- Capers give a sharp contrast that keeps it interesting
What we need
Canned tuna (in oil or water), pasta, garlic, capers, lemon juice, olive oil, red pepper flakes
21. One-Pot Creamy Corn Pasta
Sweet, savory, and perfect for corn season.
We blend corn with a little broth and parmesan to make a sauce, then simmer pasta right in it. It’s sweet, cozy, and kind of unexpected in the best way.
Why it works
- Corn turns into a naturally sweet and creamy sauce
- Cooks fast and feels different than the usual tomato or cream
- Works well with herbs or even chili oil
What we need
Fresh or frozen corn, pasta, garlic, broth, parmesan, olive oil or butter, basil or parsley
22. One-Pot Eggplant Pasta
Soft eggplant, garlic, and tomatoes make a mellow, cozy base.
We sauté the eggplant until it softens, then add garlic, tomatoes, and pasta. It all cooks together into a sauce that’s thick, chunky, and perfect for a cold night.
Why it works
- Eggplant breaks down into a creamy, rich texture
- Tomatoes and herbs balance the flavors
- Filling and meat-free, but still satisfying
What we need
Eggplant (cubed), pasta (rigatoni or shells), garlic, canned tomatoes, olive oil, basil or oregano, parmesan
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